Cooking method: • Soak Melam Ambur Biriyani Masala (2 - 2 ½ tbsp) with 50 – 60 ml of water and make into paste. • Keep aside for 15 mins and then grind into finer paste. • Wash and soak the Basmathi Rice (500 g) in water. Set aside. • Heat 3 tbsp of oil in a pan. • Add chopped onions (2 nos) and sauté till onion becomes soft. • Add 1 tbsp of curd and fry for 10 seconds. • Add 30g ginger and garlic paste. Fry for 4-6 minutes on medium flame until the raw smell of ginger and garlic goes off. • Add 2 nos of chopped tomatoes. (Optional – Add slit green chillies (2 nos) after adding tomatoes). • Add Melam Ambur Biriyani Masala to Chicken / Mutton (500g), • Add mint leaves (18g) • Add coriander leaves (18g) • Add salt, • Add 20g of curd • Add lime juice (1 lime). • Add water 2 cups. • Mix well to combine. • Cover and cook slowly on medium flame until chicken / mutton is cooked. • Bring 2 litres of water to boil in another vessel and add the soaked rice. • Add the salt and cook until the rice is half done. • Drain the water and add the rice to the chicken / mutton pan. Mix well to combine. • Add 1 tbsp Ghee on the top of the contents. • Dum cook on low flame for 15 minutes. • Once the dum cooking is over, open the lid and gently fluff up the rice to mix. • Serve Chicken / Mutton Biriyani hot with raitha. It can also be served with Dalcha.